Glazed Country Ham

1 10 to 15 pound country ham
10 whole cloves
10 whole allspice
5 whole peppercorns
1 cinnamon stick
2 apples, peeled and quartered
2 bay leaves
1/4 cup brown sugar
1 quart apple cider
1/2 navel orange
3/4 cup honey
1/4 cup molasses
1/4 cup cornmeal
1/2 cup brown sugar
3 tablespoons dry mustard
1/2 teaspoon ground allspice
1/4 teaspoon ground cloves
1/8 teaspoon ground cinnamon
enough whole cloves to garnish ham

Cover ham with cold water and soak 24 to 36 hours before cooking. Use a stiff brush to scrub away any mold from ham surface. Rinse ham and place in a large roasting pan. Add whole cloves, next 7 ingredients, and cold water to cover; bring to a boil over high heat. Reduce heat to low; cover and simmer 20 to 25 minutes per pound or until ham reaches an internal temperature of 150 degrees F. Add apple cider and orange during last 1/2 hour cooking.

Drain liquid from ham. Remove skin while ham is still warm, leaving fat intact. Trim excess fat, and score in a diamond pattern. Place a whole clove in the center of each diamond. Combine honey and molasses; brush all over ham. Combine cornmeal with next 5 ingredients and use to dust ham. Place ham in preheated 425 degree F. oven long enough to glaze. Slice very thin.

Serves 10 to 12.